Podcasts about thai cuisine

Thai cuisine is remarkably good at adopting flavors and ingredients into its fold, but there are some that just have not made the cut. In a city where you can find almost any type of food from around the world, certain Western foods seem to get embraced by Thais, while others don't. For example, while not SUPER popular, both pizza and hamburgers are eaten regularly by the locals. But what things haven't made the cut? First, Greg brings up cheese, especially of the stinky variety. Outside of pizza, Thais rarely eat cheese and haven't really incorporated it into their own cuisine. Although excellent cheese is available, especially in gourmet markets, it's more of a passing fancy rather than the obsession it is in the West. Second, Ed mentions bread, which opens up a bit of debate among the guys. Ed contents Thais don't really eat sandwiches, hence sliced sandwich bread is not very popular. Further, ‘table' bread, Italian-style, is not very common. But Greg notes that his Thai wife does like to snack on bread, so perhaps bread plays more of a role in-between meals than the central role it plays back home. The guys then run through six more very common Western foodstuffs that Thais eat but haven't fallen in love with.  PS - While at a water stop on a bike ride last week, Greg told his buddy Wim about this episode, mentioning cheese and bacon. Wim happened to look to next to him, and hold up a packet of macaroni cheese and bacon, highlighting the fact that the topic is never a cut-and-dry case. (pic below) Don't forget that Patrons get the ad-free version of the show as well as swag and other perks. We also sometimes post on Facebook, you can contact us on LINE and of course, head to our website (www.bangkokpodcast.com) to find out probably more info than you need to know.  

From Tsunami Hero to Iron Chef Thailand — Chef Khun Noi's Incredible Culinary Journey

All links: ⁠⁠https://www.youtoocanlearnthai.com⁠⁠***Unlock exclusive & ad-free episodes:Anchor/Spotify: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/learnthai/subscribe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (available in 30+ countries)Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (recommended for listeners in Thailand)Detailed tutorial: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://docs.google.com/document/d/1n-tZKW76sT7ULyvOVdH7_3NcPpbWmXRAzIZp7T0_rUM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Transcripts and FAQs: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://docs.google.com/document/d/1qG1rvNaTFbjtVlYt7x5RxtUT3fFpuHfN_KAmpVuONsw⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Books: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://viewauthor.at/khrunan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Thai alphabet and activity books)Free audio flashcards for basic Thai vocabulary: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://quizlet.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Merch (t-shirts and phone grips):USA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.com/hz/wishlist/ls/1EZF44ILW1L5N⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠UK: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.co.uk/hz/wishlist/ls/14ESIQA0SZ5LL⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Germany: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.de/hz/wishlist/ls/219DDRPHY347Y⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/c/YoutoocanlearnThai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***อาหารไทยในแต่ละภาคจะมีรสชาติและวิธีการกินไม่ค่อยเหมือนกันค่ะอย่างเช่น อาหารภาคกลางจะค่อนข้างหวาน และกินกับข้าวสวยส่วนภาคเหนือกับภาคอีสานจะชอบกินข้าวเหนียวอาหารภาคอีสานจะค่อนข้างเปรี้ยวและเผ็ดแต่ที่เผ็ดที่สุด แนนคิดว่าเป็นอาหารภาคใต้ค่ะ***อาหารอีสานที่แนนแนะนำอย่างหนึ่งคือไส้กรอกอีสานค่ะมันเหมือนไส้กรอก แต่ว่าทำเป็นลูกเล็ก ๆข้างในเป็นเนื้อหมู ผสมกับกระเทียม ข้าว เกลือวางไว้วันสองวัน เนื้อก็จะเปรี้ยวแล้วก็เอามาย่างกินค่ะ***ภาคเหนือมีน้ำพริกหลายอย่างแนนคิดว่าน้ำพริกที่มีชื่อเสียงที่สุดคือน้ำพริกหนุ่มวิธีทำคือ ย่างพริก หอมแดง และกระเทียมตำทั้งหมดเข้าด้วยกัน แล้วก็ปรุงรสคนภาคเหนือชอบกินน้ำพริกหนุ่มกับข้าวเหนียวและแคบหมูค่ะ***หมูฮ้องเป็นอาหารที่มีชื่อเสียงทางภาคใต้ โดยเฉพาะที่จังหวัดภูเก็ตค่ะโดยหมูที่ใช้จะต้องเป็นหมูสามชั้นต้มหมูกับซีอิ๊วและเครื่องเทศจนนุ่มรสชาติของหมูฮ้องจะเค็ม ๆ และหอมเครื่องเทศ คล้ายกับอาหารจีนกินกับข้าวสวยร้อน ๆ อร่อยมากค่ะ***ต้มข่าไก่เป็นอาหารประเภทซุปของภาคกลางน้ำซุปจะหอม ๆ หวาน ๆ เพราะใส่กะทิแล้วก็มีสมุนไพรหลายอย่าง เช่น ข่าและตะไคร้แต่สมุนไพรพวกนี้แข็ง ไม่ต้องทานนะคะ ใช้ปรุงรสเฉย ๆ

Send us a text   In this episode of Whipped Cream Salmon, hosts Brian and Ronnie celebrate the New Year, share their holiday experiences, and discuss their culinary adventures in Atlanta. They explore biking in the city, the challenges of staying healthy while working in a kitchen, and their recent dining experiences at a new Thai restaurant and a Szechuan spot. The conversation is filled with humor, anecdotes about everyday life, and insights into food culture. In this engaging conversation, Brian and Ronnie delve into their culinary experiences, focusing on Szechuan cuisine, cooking mishaps, and the joys of vlogging their cooking adventures. They share their favorite dishes, discuss the differences between American and authentic Chinese food, and reflect on the challenges of filming cooking videos. The conversation also touches on kitchen tips, including the importance of using proper tools and the fun of creating vision boards for their podcasting journey.Chapters00:00 Welcome to Whipped Cream Salmon00:59 New Year Celebrations and Reflections03:00 Exploring Atlanta: Food and Culture05:49 Biking Adventures and City Exploration08:58 Sickness and the Cycle of Health11:58 Dining Experiences: Thai and Szechuan Cuisine14:54 Culinary Insights: Authenticity in Asian Cuisine17:53 Lentils and Comfort Food21:01 Humorous Anecdotes and Everyday Life26:37 Exploring Szechuan Cuisine28:25 Dumplings and Dim Sum Adventures30:41 Vlogging Cooking Experiences37:21 Cooking Mishaps and Lessons Learned41:44 Vision Boards and Podcasting Goals46:28 Kitchen Tips and RecommendationsWhat We DrankRonnie - Hot toddy - Tin Cup WhiskyBrian - Sapporo - SapporoChai Pani - Atlanta, GAChez Pannise - Berkley, CASTAY CREAMY

As we explore the rich flavors and cultural essence of Thai cuisine through the lens of Ayurveda. In this episode, we dive into the comforting Massaman Curry and the vibrant Northern Thai Laab, uncovering their regional roots, Ayurvedic benefits, and how they reflect mindful eating practices. Let's travel the world through food and wisdom! --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In the second episode into the vibrant world of Thai cuisine, uncovering its cultural roots and Ayurvedic insights. We're continuing this flavorful journey, diving deeper into iconic dishes like the bold and aromatic Pad Krapow and the vibrant Thai Green Papaya Salad. Uncover more about the mindful meal planning and unique flavors that make Thai cuisine so special. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

Our culinary adventure takes us to the vibrant world of Thai cuisine! This episode spotlights two classic Thai dishes: Jok, a comforting rice porridge, and Kai Jeow, the iconic Thai omelet. We'll delve into their cultural roots, the mindful ingredients that make them special, and how Ayurveda views these dishes for balanced, nourishing meals. Join us as we continue our journey of traveling the world through food, savoring flavors, and discovering how to make these dishes part of your healthy lifestyle. Let's head to Thailand! --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In this episode of the ROCC Pod, we sit down with Siri Pipat, the owner of Kacha Thai Market, to discuss her passion for authentic Thai food, her restaurant's unique concept, and her experiences as part of the Royal Oak community. Siri shares her personal journey of moving to the U.S. over 20 years ago and her struggle to find Thai food that matched the flavors she grew up with. That challenge inspired her to create Kacha Thai Market, a restaurant focused on bringing authentic Thai street food to Michigan while incorporating local ingredients. She emphasizes the importance of using fresh, local produce and meats while still importing essential Thai ingredients, like tamarind and palm sugar, to maintain authenticity.One of Kacha Thai Market's standout dishes is their Pad Thai wrapped in a delicate omelet, a unique offering inspired by a Michelin-starred restaurant in Thailand. Siri takes pride in offering a dish that's both visually stunning and true to Thai culinary traditions, something rare to find in the U.S.Beyond serving food, Siri is passionate about fostering connections between different cultures and communities. She's actively involved in local chamber events and has collaborated with other ethnic restaurants for special cultural nights. Siri also uses her platform to educate others about Thai history and food, including how certain dishes came to represent Thai national identity.Siri also touches on the importance of social media marketing in the competitive restaurant industry. She's still learning the ropes of social media but leverages influencers to promote her restaurant. She envisions Kacha Thai Market as more than just a place to eat—it's a small taste of Thailand, brought to life through authentic flavors, cultural decor, and community engagement.As the conversation winds down, Siri mentions her future plans, including promoting Thai culture further and continuing to innovate her offerings. She also assures listeners that her restaurant caters to a wide range of dietary needs, including vegan and halal options, ensuring that everyone can experience the rich flavors of Thailand.Kacha Thai Market: kachathaimarket.com Learn more about the Royal Oak Chamber of Commerce: https://www.royaloakchamber.com/Connect with our hosts:Jon Gay from JAG in Detroit Podcasts - http://www.jagindetroit.com/Lisa Bibbee from Keller Williams - http://soldbylisab.com/

In this episode of The Easy Feed Podcast, we're digging into how to make better choices when eating out with the fam. We all know life gets crazy busy, and sometimes, grabbing a quick meal is the only option. But what if you could enjoy those takeouts without feeling bad? Join me as I drop some practical tips and simple food swaps for different cuisines—from Italian to Chinese, Mexican, Thai, and even your go-to fish and chips.    Key Discussion Points:   1. Healthier Swaps for Italian Favourites—Pizza and Pasta:    - Discover why opting for a thin-crust pizza, loaded with veggies, is a better alternative to the oil-heavy, thick-crust options. Plus, find out why choosing a tomato-based sauce over a creamy one can make all the difference in keeping your pasta dish light and nutritious.   2. Navigating Chinese and Thai Cuisine with Better Choices:    - I'll guide you through selecting healthier options like steamed dumplings, stir-fried vegetables, and lighter soups that are just as flavourful but much better for you and your family.   3. Making Mexican Food Work for You Without the Extra Calories:    - Mexican food is full of vibrant flavours, but it can also be laden with cheese, cream, and fried items. I'll share tips on choosing soft tacos with grilled proteins, fresh salsas, and nutritious sides, so you can enjoy the bold tastes without the extra calories.   4. Tips on Choosing Better Burger Options at Fast-Food Joints:    - Fast food doesn't have to be a guilty pleasure. Find out how to make better choices at burger joints, from selecting grilled chicken burgers over double-patty beef burgers to managing those tempting sides like fries and sugary drinks.   5. How to Enjoy Sushi and Japanese Food While Keeping It Nutritious:    - Sushi is often a go-to for a quick, healthy meal, but not all sushi is created equal.from avoiding tempura rolls to embracing brown rice sushi and nutrient-rich options like avocado, salmon, and edamame, i got tips for you!   So, if you're looking to make smarter choices when dining out, tune in and discover how you can indulge in your favourite foods while still looking after your family's health.   Show Notes: - Explore kid-friendly recipes: Nourish with Karina - Kids Recipes - Join me inside Nourishing Kids: Nourish with Karina - Follow me on Instagram for more tips and updates: @NourishWithKarina

Superstar chef Jason Atherton joins Helen live in the studio to talk about life, lessons from his career and opening new restaurants  A new four-hands dinner intertwines Thai and Mexican cuisines The boss of Mogi-ya Japanese restaurant is going above and beyond by sending his employees for further studies We meet the creative mind behind Dutch bakery The Lolo House  And foodie insider James Pemberton fills us in with the latest food news.  See omnystudio.com/listener for privacy information.

In this episode, Pam uses games to bond, Edwin is getting into another outdoor activity and Angela talks about a new thing she's using. We talk a little bit about DnD 5.5e, and we talk about our latest food adventure, Nong's Thai Cuisine!

Today, I'm excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.In this episode, you'll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You'll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you'll learn from Chef Arnold Myint The aromatic smells and flavors of Arnold's childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother's memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he's received in hospitality (36:05)An upcoming family project he's proud of (37:34)  I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Instagram Facebook Social media The International Market Instagram Facebook Links mentioned in this episode Restaurant The International Market in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

When you have ramen in front of you, we bet you can! Ichiryu Ramen House takes you to a tour to Japan courtesy of three brothers. We are broadcasting live today from Primi at City Walk C2 Licensed District - find out what they have in store for you. A little tease: You'll get vacay feels once you enter the place. We meet the husband and wife team behind DUANGDY BY BO.LAN at The Link. We meet cookbook author Inge Beck and hear what Baku Cafe has on their menu. And listen to Boy Dubai's recommendation on what to eat and where to go this weekend.See omnystudio.com/listener for privacy information.

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Chef Jet Tila, a passionate chef of all things Thai cuisine. They will be talking about the origins of Thai food in Thailand as well as the popularity of Thai food throughout the world, where it now ranks as one of the favorite meals of “Dine-In” or “Take Out” cuisines. Chef Jet – who is an Ambassador of Thai Food, a title given to him by the Royal Thai Consulate in Los Angeles – is the perfect person to talk about the history of Thai cuisine. It is a conversation that might leave you hungry. Be warned. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: Simon Majumdar

Let's Do Lunch! visitsZaab Zaab, a taste of authentic Thai cuisine, and semi-finalists of the 2024 James Beard Awards. With locations in Queens and Brooklyn, New York, owners Pei Wei and Bryan offer wonderful hospitality and a delectable menu of Northeastern Thai delicacies. When you enter the main dining room you are greeted by Perry, the prawn hanging from the ceiling, surrounded by a mural of sea creatures. Come with an appetite as the portions are shareable. Some of their classic signature dishes include Larb, minced duck or catfish with roasted rice lime leaves, roasted chili, mint, cilantro, and lime juice served with house greens to cut the heat, and roasted peanuts. Make it a combination with Larb Ped Udon. Their selection of whole fish features a salt-encrusted tilapia, Mieng Pia pow, marinated in cumin garlic and white pepper, stuffed with pandan and lemongrass, and charcoal roasted served with rice noodles. You'll want to suck out the head where some of the herbs and spices are hidden. Their Som Tum offerings feature Tum Ko Lat, a combination of Isan and Thai flavors of sour spicy shredded green papaya, fermented fish with roasted peanuts, and sun-dried shrimp. Don't forget to order a cocktail before you eat; some of which have just the right amount of spicey kick. The Old Siam Fashioned is smoky but tangy with smoked Phraya rum, orange bitter, star anise, and cinnamon. When it arrives at the table, a plume of smoke is literally seeping out of the top. Try their sticky rice served in tiny colorful bamboo holders, but a warning, it is addicting. So much so that they serve it as a dessert underneath juicy slices of mango.

Mike Shirinian and Dave Fansler are back in the half circle booth with Executive Chef Josh Weber.   On the plate: Chef Josh Webber from Westwoods BBQ serves up a rainy-day favorite; The Perfect Ribs, a delicious Meatloaf with Mash potatoes and gravy alongside some perfectly cooked burnt ends. The meal is paired with a bottle of red blend from the guys' private stash.   The team talks BBQ, Thailand, Thai Cuisine, Food Trucks, rainy-day, firewood, smoking, seasoning wood and  Acts of Kindness. Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.  ---  The Restaurateurs Website   ---  Everything KMJ   KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram   See omnystudio.com/listener for privacy information.

Click here for the show notes:In this episode, we're thrilled to offer an in-depth view of our vegan exploration in Thailand by highlighting our top choices in three distinct categories. First, join us in savoring the vibrant culinary scene as we reveal our two standout vegan restaurants that left an indelible mark on our group.Then, immerse yourself in the realm of vegan-centric activities. Uncover the two activities that resonated deeply with our travelers, infusing a unique vegan dimension into our Thai adventure.Additionally, we'll share two activities originally non-specifically vegan but adapted to cater to a vegan experience, bringing unexpected joy to our fellow travelers.Check out our website | Check out all the podcast show notes | Follow us on Instagram

Joy Somers is a health care professional, holistic weight-loss coach, and founder of the 10-day gut check challenge.Joy was born and raised on a small farm in Southern New Hampshire, USA. After completing a study abroad program in Australia and graduating with a degree in sports marketing and international business, the travel bug had bitten. Joy spent the next 2 years couch surfing Western Europe, she then went on to teach English in South Korea, and later became a Cross-fit trainer in Abu Dhabi before eventually making it to the sunny island of Phuket, Thailand.An episode of Fruiting Body a day keeps the doctor away, today we talk with Joy Somers about living and eating healthy. Joy discusses her time away from Thailand and talks about the different lifestyle living Tulum and Bali compared to Phuket – which one is better? We chat about the rising fitness popularity of living in Bangtao and how it compares to Chalong. Joy teaches us how to bio-hack our life and become the best versions of yourself with a few simple tricks and tips, learn why the water we drink could be affecting us negatively and discover the perfect solution with Kangen water.Join us for another gut-wrenching episode with the Fruiting Body Podcast, we break down which supplements are best for you, how to read our food labels correctly, and what ingredients to we need to stay away from all costs. This episode is all about inspiring people to live a well balanced life so that you can live each day healthfully, happily and full of energy.#ThailandLiving #ExpatBudget #CostOfLiving #ThailandExpenses #BudgetTravel #LivingAbroad #ThailandLife #TravelTips #BudgetFriendly #ExpatriateLife #fruitingbodypodcast 

Meet Pearl Kirati, a multifaceted individual who embodies entrepreneurship, marketing prowess, and fitness expertise. Hailing from Thailand, Pearl's educational journey led her to Mahidol University, where she majored in Finance.Fuelled by her dynamic lifestyle, Pearl embraced the notion of an active life and embarked on a transformative journey. Relocating to Hong Kong, she delved into the world of marketing, leaving an indelible mark in the corporate realm. However, the allure of the gym beckoned, prompting Pearl to pivot her path to become a fitness instructor.Teaming up with her steadfast companion Ten, Pearl now co-hosts the captivating  @fitnessincommon   platform is dedicated to illuminating the current landscape of mental and physical well-being in Thailand, empowering fellow Thais to unlock their full potential.Prepare to immerse yourself in a masterclass of fitness wisdom as we dive into a conversation with Pearl Kirati on The Fruiting Body Podcast. Our dialogue unveils her evolution from the realm of marketing to her triumphant foray into the world of spinning success.Gain insight into the unique vantage point of a Thai resident in Hong Kong, as we explore her serendipitous journey that led her to seize an opportunity in Phuket and forge an impactful fitness podcast.Join us for an enthralling episode of The Fruiting Body Podcast, where compelling narratives and profound insights abound. Generously supported by our sponsor, 5 Star Marine, this episode comes to life.Tune in as we delve into the intricacies of navigating online trolls, delve into the current state of Thai cuisine, and uncover Pearl's supplement regimen. Discover the riveting tale of how the Fitness in Common podcast skyrocketed to viral fame, and learn why Pearl immerses herself in English podcasts daily.#EntrepreneurLife #MarketingMaven #FitnessJourney #ThaiWellness #PodcastSuccess #MindBodyBalance #HongKongAdventures #SpinningFitness #WellnessAdvocate #FitnessInCommon

Mike is the proud owner of the esteemed Shyam Tailor House Phuket, Kamala Beach. His shop is revered by many as one of the best tailored suit stores in Phuket. Mike was born in Uttar Pradesh, India and came to Phuket when he was a teenager after his parents decided to immigrate to Thailand. He is now the 5th generation of his family who have lived and worked in Thailand. Mike decided to follow in his forefathers' footsteps and started to learn the ways of the textile industry. As a young man he helped his parents in their shop in Bangkok before making his own path and opening a suit store. Don't miss out on this perfectly tailored episode of the Fruiting Body podcast as we take a deep dive into the fascinating world of textiles. In this episode, we unravel the rich history of textiles, tracing their evolution and significance throughout time. We explore the intricate island textile business, shedding light on the unique challenges and creative processes that drive this industry. Join us as we navigate through the debate of quality versus cost when it comes to selecting the perfect fabric, providing valuable insights to inform your textile choices.Join us for another episode of the Fruiting Body podcast, where we bring you informative discussions and captivating stories. Uncover the secrets of differentiating real from fake fabrics, equipping yourself with knowledge for smart purchasing decisions. We also share Brendan's personal fitting experience, unveiling the joys and surprises that come with tailor-made garments. Don't miss our essential tips for finding reputable tailors in Thailand, ensuring your textile adventures are nothing short of remarkable. With engaging stories and useful advice, this episode is a must-listen for textile enthusiasts and curious minds alike.

I'm excited welcome back Kim Gamble, the Queen of Thai Cuisine, as seen on the Food Network's Beat Bobby Flay & Chopped. She was on The Grace Matrix™ Own You Journey-Episode 12: "The Power of Difference: A Story of Entrepreneurial Success Stemming from a Unique Upbringing", Where she shared with us her experience being on Beat Bobby Flay, the Food Network's Cooking competition with Bobby Flay,  If you all missed it, feel free to go back and take a listen, it's truly inspiring. Today she's back to give us an update on what she's been up to since she decided to not let her fears get in the way; including being back on the Food Network Channel's, Chopped.  Listen in as she takes us behind the scenes of her journey and find out what keeps her going.    Topics Discussed Behind the scenes on The Food Network Channel,  Chopped How pushing beyond her comfort zone transformed her to a a version of herself that loves to try new things and put herself out there more.  How she struggled with her confidence due to fear of failure.  What motivates her.  How she sees her success as a group effort.  About Kimberly Gamble: Kim Gamble; Thai- American, entrepreneur, chef, and the owner and founder of Lucky Bird CA and Lanna Thai Restaurant.  Connect with Kim: website: http://www.lannathailivermore.com/ Instagram: https://instagram.com/chefkimberly.s.gamble Ready to Redefine Your Happiness? View it here: https://youtu.be/r0A2FXwyAsw Own Your Journey! In our fast-paced world, many of us struggle with overthinking and worry which leaves us feeling overwhelmed or stuck. Hi! I'm Maria Grace Wolk. I'm a Filipina American entrepreneur, Psychotherapist, wife, and mom of two boys; My mission is to amplify diverse perspectives, break the mental health stigma, and inspire you to own your journey to a mind, body, and energy wellness and fulfillment. https://youtu.be/qM2grjLTzPE

Episode #36On a rather peculiar trip to Northeastern Thailand, Aneesh along with Chef Seefah, Bhakti and Rohan explore the road less travelled and Isaan cuisine. This cuisine differs a lot from the usual Thai food we know plus recommendations on where to eat in Thailand.--Chef Seefah is the owner and chef at Seefah, a very popular Thai restaurant in Mumbai.Bhakti started Little Food Co, a catering business in Mumbai and consults in the food industry.Like both of them, Rohan is also from the f&b industry and has two QSR brands - Pack a Pav and Rocketman Pizza.An all-around bon-vivant, Aneesh Bhasin is a commentator on all things cool and is one of GQ's 30 most influential young Indians. Follow him on Instagram and Twitter at @aneeshb--You can listen to this show and other awesome shows on the IVM Podcasts website at https://ivmpodcasts.com/See omnystudio.com/listener for privacy information.

U-turn on entry requirement | GMT In today's episode, 2 Russian men report money missing from safe in Pattaya hotel, Unleash the power of Thai Cuisine: 7 health benefits of a Thai diet, Thailand U-turns on Covid-19 vaccine entry requirement, and Man lives in a tree for 3 years due to financial embarrassment. Welcome to the most magical place in Thailand - 'CARNIVAL MAGIC': https://www.carnivalmagic.fun Check out our podcast with Paddy Doyle: https://www.youtube.com/watch?v=A-7nijn9aM4&ab_channel=ThaigerPodcast Ad-free website, 3 months free for subscribers and members: https://thethaiger.com/?youtube=membership Join our podcast: https://forms.gle/HWHjJudjApKECnVD7 For sponsoring GMT or any business inquiries, please get in touch with us here: info@thethaiger.com BROWSE to read the latest news: https://thethaiger.com

This week on Never Again Radio we have on White Orchid Thai Cuisine. I take a deep dive into how the restaurant started and all the new things coming down the pipe. Fantastic food and one of the valleys best spots that host Thai Cuisine. Check out more White Orchid below.

There are around 300,000 Thai Americans but almost 5,000 Thai restaurants in the United States. To understand how Thai restaurants became so ubiquitous in the US, we dive into the history of how Thai cuisine arrived in the US before Thai immigrants started to arrive in large numbers, and how Thai Americans capitalized on the popularity of their food to find their niche in the US economy. I'm joined in this episode by Associate Professor of Asian and Asian American Studies at the University of Nevada, Las Vegas, Dr. Mark Padoongpatt, author of Flavors of Empire: Food and the Making of Thai America. Our theme song is Frogs Legs Rag, composed by James Scott and performed by Kevin MacLeod, licensed under Creative Commons. Image Credit: “Thai chef Salapirom Phanita, from Pattaya Marriot hotel catering, prepares food in the forward-deployed amphibious dock landing ship USS Tortuga's (LSD 46) galley during a cooking exchange with U.S. Navy chefs as a part of exercise Cooperation Afloat Readiness and Training (CARAT) Thailand 2013. (U.S. Navy photo by Mass Communication Specialist 3rd Class Amanda S. Kitchner/Released).” Please consider a donation to the Thai Community Development Center. Additional Sources: “How Thai food took over America,” by Francis Lam, The Splendid Table, January 10, 2019. “The Surprising Reason that There Are So Many Thai Restaurants in America,” by Myles Karp, Vice, March 29, 2018. “Jet Tila on the Evolution of Thai Food in America,” by Gowri Chandra, Food and Wine, April 27, 2018. “Thai Food, Constructed and Deconstructed,” by Raegen Pietrucha, UNLV News Center, September 19, 2019. “The Decades-Long Evolution of Thai Cuisine in Los Angeles,” by Jean Trinhm KCET, December 12, 2018. “Thai Cusine's Right Time and Place,” by Mimi Sheraton, New York Times, May 20, 1981. “Pad Thai Diplomacy,” by Savannah Wallace, Medium, August 9, 2020. “You Call This Thai Food? The Robotic Taster Will Be the Judge,” by Thomas Fuller, New York Times, September 28, 2014. “The Oddly Autocratic Roots of Pad Thai,” by Alex Mayyasi, Atlas Obscura, November 7, 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nisachon Morgan runs the kitchen at Saap, a James Beard-nominated Thai restaurant.

Beyond Exquisite Dining. The host for this show is Rusty Komori. The guest is Koi Tayawadee Ford. We talk with Koi about her successful leadership style in creating a culture of excellence and how they were able to adapt and adjust their business to survive the pandemic and continue to thrive. The ThinkTech YouTube Playlist for this show is https://www.youtube.com/playlist?list=PLQpkwcNJny6mTzxc4G7w47Jcr_G482jrb Please visit our ThinkTech website at https://thinktechhawaii.com and see our Think Tech Advisories at https://thinktechadvisories.blogspot.com.

We talk to Suwanee Lennon, a Thai American, a military wife, a mom, a photographer and as if that was not enough, she is also an aspiring food blogger. Her mission is to teach you how to make Thai food the real authentic way. She also spoke about her childhood in Thailand and then here in the US when she was adopted by her American mom and lived in a multi-cultural household. Her food journey is certainly very diverse, and she tries to instill that in her kids as well. Episode Website: https://culturallyours.com/2021/11/03/thai-cuisine-with-suwanee-lennon/ Show Notes: https://culturallyours.com/podcast/thai-cuisine-with-suwanee-lennon/ Show Website: https://culturallyours.com/podcast/  

“Be a part of the fifth annual Masters of Taste, as L.A.'s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of … Continue reading → The post Show 444, September 25, 2021: Chef & Restaurateur Vanda Asapahu, Ayara Thai Cuisine. Preview of Masters of Taste 2022 at The Rose Bowl appeared first on SoCal Restaurant Show.

GUEST'S NAME: Adam RoyCULINARY SCHOOL AFFILIATION: Joliet Junior College, Joliet, ILBIO: Chef Adam Roy was born and raised in Chicago, IL, USA. He started his career as a dishwasher in a small 9 table restaurant in his hometown of Frankfort, Illinois. He continued working there for many years and eventually took over as chef. After working in various other food and beverage establishments, he decided to attend culinary school and enrolled in the nearby Joliet Junior College where he earned an associate degree in Culinary Arts.After graduating from Joliet Junior College, he worked his way around the United States including being employed as a pastry cook in Chicago and a hot kitchen cook at the famous Mount Washington Resort in New Hampshire. Eventually the travel itch took over and he took a private chef's position on a luxury yacht that sailed the Mediterranean Sea including stops in Greece, France, Italy and Spain.His career continued in other areas of the globe when he was hand selected for a mini-ambassadorship and a 1-year exchange program in Germany, which is where Chef Roy learned the German language. Enjoying Europe, Chef Roy accepted a 1-year position in Zurich, Switzerland at the Dolder Grand Hotel. He then returned home to the United States before joining Holland America Line where he cooked on large cruise ships traveling the globe, from Russia and Northern Europe, to Hawaii and South America.Eventually Chef Roy left the ships and moved to Singapore where he worked while attend a 3-week Asian cooking school, learning traditional Chinese Dim Sum, Chinese BBQ, Thai Cuisine as well as Chinese Vegetarian and Regional Cuisines. This led to a job working as a chef de cuisine with the Novotel group in Bangkok, Thailand and then various chefs position working for the Shangri-la Hotel Group in 5 different hotels located in Oman, Malaysia and China for close to 10 years. In total, Chef Roy has lived overseas for more than 20 years and has worked in almost every hospitality industry situation one could imagine. During this time, he also earned his bachelors and Master of Science in Hospitality Management remotely from Florida International University. EMAIL: chefaroy@hotmail.comWEBSITE: https://chefaroy.wixsite.com/mysite/aboutSign up for our email list / newsletter: https://chefroche.com/contactRATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChefIf you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)CSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: http://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

กว่าที่ สุวิสา พูนสัง จะได้มาเป็นหัวหน้าเชฟ ยืนอยู่ในตำแหน่งที่สามารถต่อรองกับเจ้าของร้านอาหารชั้นนำในบริสเบน ให้เธอสามารถมีลูกทีมคนไทย ผลิตอาหารไทยยากๆ ที่ลูกค้าต่างชาติไม่เคยรู้จัก เช่น ข้าวยำปักษ์ใต้ราดน้ำบูดู ขึ้นมาเสิร์ฟในร้านได้ เธอเล่าถึงการเดินทางผ่านช่วงชีวิตที่เหนื่อยหนักและท้าทาย จากการทำงานล้างจานในครัว ไต่เต้าบันไดเส้นทางอาชีพนี้จนประสบความสำเร็จ

นำกลับมาให้ฟังกันอีกครั้ง กับบทสัมภาษณ์น้าตุ๋ย ชาติไทย หรือคุณอมรรัตน์ จันต๊ะ ที่คุยกับเราในปี 2015 เธอเล่าความหลังเกี่ยวกับการย้ายถิ่นฐานมาอาศัย และก่อตั้งธุรกิจร้านอาหารในซิดนีย์เมื่อกว่า 30 ปีที่แล้ว พร้อมพูดถึงความภูมิใจที่ได้เป็นพลเมืองออสเตรเลีย

On today's episode of All in the Industry®, Shari Bayer's guest is Hong Thaimee, Chef/Owner of Thaimee LOVE, her latest venture centered around a “Thai-inspired way of living,” including a six-month pop-up restaurant featuring homestyle Thai cuisine in New York’s West Village, virtual cooking classes, meal delivery kits, and a Thai product line. Originally from Chiang Mai, Thailand, Hong is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. She has appeared on TV in the US and across Southeast Asia, including on Food Network’s “Iron Chef America,” in a major TV campaign for Air Asia, and as a judge on a prominent Thai cooking series. Today's show also features Shari's PR tip to put love into everything; Industry News discussion about pastry chefs finding new freedom, stuck at home; and Michelle Obama's new kids cooking show, Waffles + Mochi, on Netflix; plus, Shari's outdoor Solo Dining experience at Havana 1957 in South Beach, FL. Image courtesy of Hong Thaimee.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. 

พลิศา แอนเดอร์สัน สาวไทยทาวน์ในซิดนีย์ ลูกสาวน้าตุ๋ยร้านชาติไทย เป็นผู้มีเชื้อสายไทยคนแรกที่มีรายการโทรทัศน์ของตัวเองในออสเตรเลีย เธอเล่าด้วยภาษาไทยถึงการถูกปลูกฝังมาตั้งแต่เด็กเรื่องความมีน้ำใจให้แก่ทั้งผู้คนและสิ่งแวดล้อม บทสัมภาษณ์นี้เผยแพร่ในรายการเอสบีเอส ไทย ครั้งแรกเมื่อ 26 พ.ย. 2020 นี่เป็นหนึ่งเรื่องราวจากพอดคาสต์ ซีรีส์ ชุด “ชวนคนดังนั่งคุย” ของเอสบีเอส ไทย

เดวิด ทอมป์สัน (David Thompson) เชฟอาหารไทยคนดังระดับโลก ซึ่งร้านน้ำ ที่เขาเปิดในกรุงลอนดอนในปี 2001 เป็นร้านอาหารไทยร้านแรกในโลก ที่ได้รับการประดับดาวมิชเชอลิน เขาพูดคุยถึงแรงบันดาลใจที่ทำให้เขาหลงใหลในการทำอาหารไทย การสะสมหนังสืองานศพของไทยที่ช่วยให้เขาเข้าถึงสูตรการทำอาหารไทยโบราณได้ พร้อมเล่าถึงประสบการณ์อาหารไทยข้างทางที่เขาชื่นชอบ เขายังมีผลงานสารคดีโทรทัศน์ชุด Thai Street Food with David Thompson เขาได้ให้สัมภาษณ์กับเอสบีเอส ไทย เมื่อวันที่ 21 ตุลาคม 2014 นี่เป็นหนึ่งเรื่องราวจากพอดคาสต์ ซีรีส์ ชุด “ชวนคนดังนั่งคุย” ของเอสบีเอส ไทย

Recorded April 24, 2020.In this episode, Dr. O’Connell is joined by Foodnetwork Chef, Jet Tila, to discuss how the coronavirus pandemic has impacted the food industry and restaurants and what you can do to help.Questions from this episode include:What effects are you seeing in the restaurant industry as a result of the COVID-19 pandemic?How are chefs and restaurants adapting to keep their businesses running?Can you tell us what type of planning is being done for restaurants opening back up? Things such as social distancing, hygiene measures, and seating arrangements.If a parent is a cooking novice, what advice would you give them about how to get started cooking with their children?Your host is Dr. Ted O’Connell, family physician, educator, and author of numerous textbooks and peer-reviewed articles. He holds academic appointments at UCSF, UC Davis, and Drexel University's medical schools and also founded the Kaiser Permanente Napa-Solano Community Medicine and Global Health Fellowship, the first program in the U.S. to formally combine both community medicine and global health. Follow Ted on Instagram (@tedoconnellmd) and Twitter (@tedoconnell)! From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. This best-selling author grew up in the first family of Thai food and then later attending both French and Japanese culinary schools, Jet is a born educator and story teller. Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever chef to represent his country’s culture and cuisine.  Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s & NBC Universal/DreamWorks. His food reaches millions of people a year.He appears as co-host of Iron Chef America and recurring judge on Food Network’s Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. As well as an array of shows ranging from the Today, MasterChef, Rachel Ray and holds six culinary Guinness World Records.Keep up with Chef Jet:Website: chefjet.comFacebook: @chefjettilaTwitter: @jettilaInstagram: @jettilaFoodNetworkKitchen app Links for this episode:SurfasSurfasonline.com@SurfasLA Guy FieriGuyfieri.com@guyfieri Off Their Plateofftheirplate.org       Dine One OneDine11.org@Dine11_LASubmit Your Questions for the PodcastSend an email to info@arslonga.media or check out covidpodcast.comWhat Can You Do? You can help spread commonsense about COVID-19 by supporting this podcast. Hit subscribe, leave a positive review, and share it with your friends especially on social media. We can each do our part to ensure that scientifically accurate information about the pandemic spreads faster than rumors or fears. Remember to be vigilant, but remain calm. For the most trusted and real time information on COVID-19 and the coronavirus pandemic, both the CDC and WHO have dedicated web pages to keep the public informed. The information presented in this podcast is intended for educational purposes only and should not be construed as medical advice. Producers: Madison Linden and Christopher Breitigan. Executive Producer: Patrick C. Beeman, MD Special thank you to Iminotech for supporting credible information about Covid-19.

Today we have a special episode where we want to talk about why we designed a Green Thai Cuisine course in our school and what kind of experiences our students get by spending a week in Thailand. There's a lot to learn from Thai culture, its food and people. We are grateful to be here and to have a chance to share it with you.

Returning champion Verena Fri is back to talk Tong's Thai, a south side restaurant the owner of which is one of the most fascinating characters we've ever encountered doing this show, so much so that we had to create a special segment to share some of the many extraordinary things the man has experienced, including a very special surprise phone interview with someone close to him.Support the show!

On this episode of The Travelling Professor's diary, host Siddharth Deshmukh visits Bangkok and shares his observations about the city's culture, cuisine, and celebratory spirit!You can reach out to us on social media. We're @ivmpodcasts on Twitter, Instagram, and Facebook.You can follow Siddharth Deshmukh on Twitter @edgysid and Instagram @thetravellingprofessorYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

Follow - @ChompNThingsRestaurant - Ka Prao Thai CuisineAddress - 8590 Rio San Diego Dr #105, San Diego, CA 92108 

A former model and corporate executive, driven to introspection after a natural disaster, resolves to move from her native Thailand to New York City and become a chef. That’s the improbable, and improbably successful, journey of Chef Hong Thaimee, who now presides over a number of Thai restaurants in New York City, with dreams of conquering the world “one pad Thai at a time.” Hong shares her story with Andrew, painting us a verbal picture of her Chiang Mai childhood, first days in New York City, education at Jean-Georges Vongerichten’s Spice Market restaurant, and adventures as an entrepreneur in a strange land. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

On Thursday's St. Louis on the Air, Heather Hughes of Sauce Magazine introduced host Don Marsh to a local couple bringing the flavors of Thailand to their Dogtown bungalow through their popup restaurant, Spirit House.

Check, Please! Bay Area reviews an Italy-meets-Louisiana-meets-backyard BBQ in San Francisco, authentic Liberian cuisine in San Leandro, and a spot in Oakland where you feel like a part of the family.

Today I’m chatting with my dear friend Derek Lucci of MakeBistro. Derek has been studying Thai cuisine intensively for many years and just returned from a two month stint there working along side some of the best Thai cooks in the world. Derek is here to share a unique perspective on how Thai food has changed over the years, what it has become, and offers valuable tips to help you understand how to approach cooking Thai food. --- Support this podcast: https://anchor.fm/youenjoylife0/support

Stéphane Calvert, Executive Chef at Four Seasons Chiang Mai, talks to us about traditions of Northern Thai cooking. He takes us on a tour of their aromatic herb garden, and to Rim Tai Kitchen, a Thai cooking school, where Chef “An” Anchalee Luadkham prepares Gaeng Hang Lay Gai Korat. This is a Northern Thai chicken ginger curry dish typically served on special occasions, such as weddings and holidays. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus.  Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/  

On a special "in the field" episode of Food Without Borders, Sari and HRN engineer David Tatasciore go on a food walk of Queens with Culinary Backstreets, a tour company that highlights family-run restaurants often overlooked in big cities. Throughout the tour, Sari and David speak to immigrant vendors who started their lives over in Queens and have made it one of America's most vibrant and diverse culinary destinations.

Jet Tila, Celebrity Chef, Culinary Ambassador of Thai Cuisine, and cookbook author of 101 Asian Dishes You Need To Cook Before You Die, joins Lynda in the studio to talk about the Philosophy of "Yum", and how you can incorporate this concept into your cooking.

In Feast Meets West's first installment of the "Asian Breakfast Series", Lynda and Iris discuss why Asian breakfast hasn't quite yet taken off in the US. Chef Yo of seasonal Thai restaurant, Pinto Garden, joins them in the studio to shed some light on what breakfast looks like in Thailand, and to talk about Pinto Garden's new Thai-inspired brunch menu.

This week on The Line, Eli is joined in the studio by Dianna Daoheung, a first generation Lao-Thai American who co-owns one of the most famous bagel shops in New York City, Black Seed Bagels. Tune in to follow the line of her career from growing up cooking traditional Thai dishes, to balancing the roles of chef and business manager.

Sarah Fragoso and family have travelled overseas to learn authentic cuisines (first in Italy) and now in Thailand, sharing their adventures with the rest of us. I talked with Sarah about her newest book, Everyday Paleo Thai Cuisine, which has great food and just-right travel stories. With a mission to learn the special foods and techniques... Keep Reading > The post Sarah Fragoso Thai Cuisine: PODCAST appeared first on Gluten Free Paleo Health Advice | Beverly Meyer | Podcast & Resources.

Al is joined by Chef Jet Tila (Iron Chef America) to discuss the regions, tastes, and history of Thai cuisine on this episode of Top of the Food Chain.

Al is joined by Chef Jet Tila (Iron Chef America) to discuss the regions, tastes, and history of Thai cuisine on this episode of Top of the Food Chain. Visit Bread and Butter, LV. The best bakery in Las Vegas! Guest: Chef Jet Tila History of Thai cuisine Regions of Thai cuisine and how they […]

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Thai Cuisine.